When melting chocolate, a drop of water causes the chocolate to seize—go from a fluid consistency to stiff and grainy—and thicken into a paste. Even when melting chocolate with cooking oil, seizing can happen. Whether working with dark, milk, or white chocolate and cooking oil, you can thin the mixture to prevent this reaction and create a sauce that’s ideal for fondue or as an ice cream topping or strawberry coating. Here’s how to do it in just two minutes.


Things You'll Need

Combine white chocolate and 2 tablespoons cooking oil in a microwave-safe bowl.

Microwave on high power for 30 seconds, then remove and stir.

Return mixture to the microwave for several 20-second intervals, stirring after each until the white chocolate and oil become completely melted and smooth.

If the texture is still too thick, add one more tablespoon of oil to the melted white chocolate. Return the mixture to the microwave for two 20-second intervals on high power until oil is fully incorporated.

If the melted chocolate cools too much and begins to solidify, return it to the microwave for 20 seconds.

Reference

Baking911.com: Chocolate Tempering